Ingredients
1
lb beef tenderloin
2
teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
2
teaspoons sugar
1
teaspoon coarsely ground pepper
1
tablespoon vegetable oil
1
cup sliced fresh mushrooms (3 oz)
1
small onion, thinly sliced
3/4
cup beef broth
1/4
cup dry red wine or nonalcoholic wine
1
tablespoon cornstarch
Preparation
Cut beef into four 3/4-inch slices. In small bowl, mix marjoram, sugar and pepper; rub on both sides of beef slices.
In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 3 to 5 minutes, turning once, until brown. Remove beef to serving platter; keep warm.
In drippings in skillet, cook mushrooms and onion over medium-high heat about 2 minutes, stirring occasionally, until onion is crisp-tender.
In small bowl, mix broth, wine and cornstarch; stir into mushroom mixture. Cook over medium-high heat about 2 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour over beef.
